The Food and Drug Administration (FDA) has issued a nationwide recall on ground black pepper produced by Baraka brand due to potential Salmonella contamination. The recall is a precautionary measure to ensure consumer safety.

The affected product is 7-ounce plastic containers of Baraka branded black pepper. These shakers can be identified by the UPC code "8 22514 26626 6" and have an expiration date of January 2026 on the label. The potentially contaminated black pepper was distributed across various retailers throughout the United States.

The recall comes in light of a recent nationwide Salmonella outbreak linked to cucumbers, heightening concerns regarding foodborne illnesses. Salmonella infection can have severe consequences for vulnerable populations such as older adults, those with compromised immune systems, pregnant women, and young children.

Common symptoms of a Salmonella infection include fever, stomach cramps, and diarrhea. These symptoms may take up to six days to manifest after infection. If individuals experience any signs of illness after consuming the recalled black pepper, it is strongly advised to seek immediate medical attention from a healthcare provider.

While no illnesses have been reported in connection with this recall, the affected batch of black pepper has tested positive for Salmonella. It is recommended that consumers return the product to the place of purchase to obtain a full refund. Additionally, as Salmonella can easily contaminate other food items and surfaces, it is important to dispose of any food containing the recalled black pepper and follow the safe handling and cleaning guidelines provided by the Department of Agriculture.

For any inquiries or concerns regarding this recall, consumers can contact the company at 313-846-8117. The customer service line operates Monday through Friday from 9 a.m. to 5 p.m. EST.

The FDA is working diligently to ensure the safety and well-being of consumers. The agency advises all individuals to be vigilant and take appropriate actions to minimize the risk of foodborne illnesses. Regularly checking for recalls and following safe food handling practices can go a long way in safeguarding against potential health hazards.